Recipes

[aroc3435]

My Adaptation of Campbell's Gumbo Casserole

2 cans Campbell's Chicken Gumbo soup

1  1/3 cups water or chicken broth or fish stock

1 tsp minced onion (can used dried onion)

1/4 to 1/2 cup green pepper

1/2 tsp Cajun seasoning

1/2 tsp granulated garlic or powder

1/4 tsp white pepper

3/4 cup uncooked instant white rice

1 1/2 cups cubed cooked ham or crumbled cooked bacon

1/2 lb cooked shrimp

Combine all of these ingredients in a 2 quart casserole and bake in a preheated 375 degree oven and cook for 35 minute.  Stir before serving.

You can play around with this recipe very easily in terms of the ingredients.  Add some crumbled Portuguese chourico, parsley or cilantro for color, add cubed chicken, or sub for the ham or bacon, used a tiny amount of liquid smoke instead of any pork item, etc.  Very useful in clearing the freezer and crisper of odds and ends and is budget friendly.

Sometimes I cook on the top of the stove instead of in the oven on medium heat.

NEXT INGREDIENT:  FLOUR

[Zhills]

1-2-3 Sugar Cookies

1 cup sugar
1 egg
2 sticks butter
2 tsp vanilla
3 cups flour SR

Cool in fridge. Roll into balls and flatten with a sugared glass.
 
Or form roll in waxed or parchment paper. Chill. Slice and bake.

Bake at 350 8-10 mins

Can easily change by using lemon or almond to mix.

Next ingredient:  Sausage

[walker]

Breakfast Pizza

1 lb. bulk SAUSAGE, cooked and crumbled

1/2 cup chopped onion

2 cans refrigerated crescent rolls

1 (16 oz) pkg. Frozen shredded hash brown potatoes,thaw

1/2 lb. shredded Cheddar Cheese

6 eggs

1/3 cup of milk

2 tablespoons grated Parmesan cheese 

1/4 teaspoon salt

1/4 teaspoon pepper

Cook SAUSAGE and onion until browned, drain well.  Separate crescent rolls and press together to form crust in jelly roll pan.  Top with SAUSAGE mixture, potatoes and cheddar cheese. 

Beat eggs, milk, salt and pepper together.  Pour over crust and sprinkle with Parmesan cheese.  Bake at 375 for 25-30 minutes, until browned.    8-10 servings.

NEXT INGREDIENT .......  LIMA BEANS

[rrpell]

Lima Bean Soup with Parmesan and Bacon Crisps  

1 cup diced onion

3 tablespoons butter

1 tablespoon olive oil

1/2 cup diced carrot

1/2 cup diced celery

1 tsp cumin

1/4 tsp dried thyme

3 cups lima beans thawed

2 apples peeled, cored, pitted and sliced

4 cups chicken broth

Salt and freshly ground black pepper

 

Parmesan Bacon Crisp:

1/2 cup grated Parmesan

1/4 cup fully cooked crumbled bacon

 Sour cream, for plating, optional

Directions

1. Preheat oven to 400 degrees F.
2. In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes. Add cumin and thyme.
3. While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.
4. For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.
5. Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup.
6. adapted from a recipe on the Food Network site.

next ingredient:  chicken breasts

[godi]

Chicken and Broccoli Casserole 

1 tablespoon canola oil

1 pound boneless skinless CHICKEN BREASTS, trimmed

1/3 cup all purpose flour

4 cups reduced fat milk, divided

2- 9oz packages precooked brown rice 

3 cups broccoli florets 

1 1/2 cups reduced fat shredded sharp cheddar cheese

1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

1/2 cup store bought crispy fried onions

 Preheat oven to 400°  heat oil in a large skillet over high heat. Add chicken and cook till well browned about 4 minutes each side. Transfer to cutting board and let stand 5 minutes then cut into one inch cubes. 

Whisk flour and 2/3 cups milk in small bowl. Add the remaining 3 1/2 cups milk to pan bring to boil over medium high heat. Gradually whisk in flour milk mixture. Return to boil and cook stirring often until thickened, 2 to 3 minutes. Stir I rice and broccoli, return to a boil and cook until broccoli is tender, about 2 minutes. Stir in the chicken, cheese, salt and pepper. Sprinkle onions on top. 

Transfer the pan to oven and bake until until casserole is browned and bubbling. 10 to 12 minutes. Let cool 5 minutes before serving. 

Found this recipe in this months Eating Well magazine I saved to make this weekend. 

Next Ingredient Ground Beef 🥩 

[house_cat]

I'm making this recipe tonight for the first time.

I'm using mini-meatballs, in place of the steak.

Mini-Meatball Recipe 

(I'll use half and freeze half)

1 lb ground beef

1 egg

1-2 cups plain dry bread crumbs (thin with some milk if you slip up and use too many bread crumbs)

1 cup caramelized onions, chopped

I use a small cookie scoop to form mini-meatballs and brown them in a large skillet. Don't cook them all the way through - remove from skillet.

Warning!

Condensed soup haters need to look away!

Beef Stroganoff

Ingredients

1 tablespoon vegetable oil

meatballs, as above

1 medium onion, chopped (about 1/2 cup)

1 can Campbell's® Condensed Cream of Mushroom Soup 

           (any variety)

3/4 cup reduced fat (2%) milk

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

1/3 cup sour cream or plain yogurt

4 cups whole wheat or regular egg noodles , cooked and drained

1 tablespoon chopped fresh parsley

How to Make It

Step 1

Edited - par cook the above meatball recipe.

Remove them from the pan, but continue using the same skillet.

Step 2

Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.

Step 3

Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil.  Stir in the sour cream.  Return the meatballs to the skillet and cook until they are cooked through.  Serve the beef mixture over the noodles.  Sprinkle with the parsley.

This is the link to the original Campbell's recipe.

I'll post a pic of mine tonight.

Next ingredient:  frozen mixed vegetables

ETA:  I made it tonight. It turned out yummy.  It won't be something I make often, but it was a nice, easy recipe.

[momtochloe]

Garlic Butter Mixed Vegetables

Ingredients

• 1 bag ( 16 oz ) frozen mixed vegetables *
• ½ cup vegetable broth
• 1 tbsp butter
• 1 tsp minced garlic
• Ground black pepper to taste
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley (garnish)

Steps

1. Combine vegetables and broth in a medium saucepan and place on stove over medium heat and cook for 5-10 minutes.
2. Drain off broth. Add butter, garlic, pepper and Parmesan cheese and mix until well blended. Sprinkle each serving with fresh parsley.

Variations

*or 1lb mixed vegetables (carrots, broccoli, cauliflower, peppers, corn, etc.)

Next Ingredient:  Bacon

[Zhills]

SWEET POTATOES (roasted with Bacon and brown sugar)

2 large sweet potatoes, peeled and diced into 3/4″ cubes
5 strips of bacon, diced
1/4 cup olive oil
1/2 cup brown sugar + more for sprinkling!

Preheat oven to 350⁰.

Line a baking sheet with parchment paper or foil.

In large bowl add your sweet potatoes and olive oil and toss to coat.

Add in your bacon and brown sugar and again toss to coat and distribute your bacon.

Lay your ingredients on the baking sheet.

Roast in oven for about 30-35 minutes or until sweet potatoes are fork tender.

Next ingredient:  Hot dogs

[house_cat]

@mtc

Yum!  So simple, but I've never cooked them that way.  I will make them with my fish on Monday. Thank you :-)

Next ingredient:  hot dogs

[chips]

That garlic butter mixed veggies sounds yummy!  Right up my alley